Comments on: Pizza Dough in the Bread Machine http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/ Bread Machine Recipes and More Fri, 18 Jun 2010 02:02:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Marsha http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-371 Marsha Thu, 25 Feb 2010 02:44:31 +0000 http://www.breadmachinediva.com/?p=184#comment-371 I need to experiment with refrigerated dough. Sometimes it's hard to fit everything into the same day. Being able to make the dough the day ahead would be a big help. I need to experiment with refrigerated dough. Sometimes it’s hard to fit everything into the same day. Being able to make the dough the day ahead would be a big help.

]]> By: Marsha http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-370 Marsha Thu, 25 Feb 2010 02:42:56 +0000 http://www.breadmachinediva.com/?p=184#comment-370 Martin, that sounds great! I'll have to give it a try. Martin, that sounds great! I’ll have to give it a try.

]]> By: martin http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-369 martin Thu, 25 Feb 2010 00:01:01 +0000 http://www.breadmachinediva.com/?p=184#comment-369 This is nearly identical to my own pizza dough recipe. I add 2 tablespoon garlic, 2 tbs romano. This is nearly identical to my own pizza dough recipe. I add 2 tablespoon garlic, 2 tbs romano.

]]> By: martin http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-368 martin Wed, 24 Feb 2010 23:56:04 +0000 http://www.breadmachinediva.com/?p=184#comment-368 I refrigerate dough all the time, Keep it covered. It will continue to rise in the fridge. freeze it also. It thaws out in a few hours. I am particular to how the dough stretches after rising about 2 hours. I find it most easy to work with still warm. The cold dough require more rolling, but is still good out of the oven. I refrigerate dough all the time, Keep it covered. It will continue to rise in the fridge. freeze it also. It thaws out in a few hours. I am particular to how the dough stretches after rising about 2 hours. I find it most easy to work with still warm. The cold dough require more rolling, but is still good out of the oven.

]]> By: Marsha http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-328 Marsha Sat, 09 Jan 2010 00:03:29 +0000 http://www.breadmachinediva.com/?p=184#comment-328 <blockquote>Could you take one of the crust, roll in a ball and place it in Ziploc for the freezer? There are only 2 of us and this would make way too much. What are your suggestions on this?</blockquote> Linda - I really need to try refrigerating the dough. Someone asked about this last November. I did the research, but I still haven't tried it myself. I’ve read that it’s OK to refrigerate it. What I’ve heard is that you’ll need to punch the dough down within a couple hours of putting it in the fridge and every 24 hours after that. It should last for 48 hours. If you try it, please leave a comment saying how it works. A lot of people have asked about this.

Could you take one of the crust, roll in a ball and place it in Ziploc for the freezer? There are only 2 of us and this would make way too much. What are your suggestions on this?

Linda – I really need to try refrigerating the dough. Someone asked about this last November. I did the research, but I still haven’t tried it myself.

I’ve read that it’s OK to refrigerate it. What I’ve heard is that you’ll need to punch the dough down within a couple hours of putting it in the fridge and every 24 hours after that. It should last for 48 hours.

If you try it, please leave a comment saying how it works. A lot of people have asked about this.

]]> By: Marsha http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-327 Marsha Sat, 09 Jan 2010 00:00:36 +0000 http://www.breadmachinediva.com/?p=184#comment-327 <blockquote>I notice that there is a dash between all the amounts of the ingredients. Does that mean that you used 1 1/2 cups of water for example.</blockquote> Linda - Thanks for bringing that up. I wasn't sure how to present the information so that people would know what to do. By 1 - 1/2 cups of water I do mean one AND one half cups. I was trying to make it more clear, but maybe it didn't work out that way. Anybody else? Do the dashes help or should I leave them out?

I notice that there is a dash between all the amounts of the ingredients. Does that mean that you used 1 1/2 cups of water for example.

Linda – Thanks for bringing that up. I wasn’t sure how to present the information so that people would know what to do. By 1 – 1/2 cups of water I do mean one AND one half cups. I was trying to make it more clear, but maybe it didn’t work out that way.

Anybody else? Do the dashes help or should I leave them out?

]]> By: Linda http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-319 Linda Wed, 06 Jan 2010 16:03:31 +0000 http://www.breadmachinediva.com/?p=184#comment-319 Could you take one of the crust, roll in a ball and place it in Ziploc for the freezer? There are only 2 of us and this would make way too much. What are your suggestions on this? Thanks, Linda Could you take one of the crust, roll in a ball and place it in Ziploc for the freezer? There are only 2 of us and this would make way too much. What are your suggestions on this?

Thanks,

Linda

]]> By: Linda http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-318 Linda Wed, 06 Jan 2010 15:58:50 +0000 http://www.breadmachinediva.com/?p=184#comment-318 I wanted to ask a question about the recipe. I notice that there is a dash between all the amounts of the ingredients. Does that mean that you used 1 1/2 cups of water for example. I wondered why the dash. Hope I am not dumb for asking. Linda I wanted to ask a question about the recipe.

I notice that there is a dash between all the amounts of the ingredients. Does that mean that you used 1 1/2 cups of water for example. I wondered why the dash. Hope I am not dumb for asking.

Linda

]]> By: Danni http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-125 Danni Wed, 25 Nov 2009 22:30:10 +0000 http://www.breadmachinediva.com/?p=184#comment-125 I have just unpacked my Swan bread maker and can't wait to get started using it. I would like to have a go at making Jam in it but i don't have any recipes for it. Also, in reply to Kevin, i would've thought that by keeping your dough in the fridge would kill the yeast off because it is cold and yeast like warm damp areas. Let us know how you get on refridgerating it. I have just unpacked my Swan bread maker and can’t wait to get started using it. I would like to have a go at making Jam in it but i don’t have any recipes for it. Also, in reply to Kevin, i would’ve thought that by keeping your dough in the fridge would kill the yeast off because it is cold and yeast like warm damp areas. Let us know how you get on refridgerating it.

]]> By: Marsha http://www.breadmachinediva.com/2009/08/pizza-dough-in-the-bread-machine/comment-page-1/#comment-123 Marsha Mon, 23 Nov 2009 17:05:42 +0000 http://www.breadmachinediva.com/?p=184#comment-123 Hi Kevin - I've always used the dough right away. I've read that it's OK to refrigerate it, but I've never tried it. What I've heard is that you'll need to punch the dough down within a couple hours of putting it in the fridge and every 24 hours after that. It should last for 48 hours. Hi Kevin – I’ve always used the dough right away. I’ve read that it’s OK to refrigerate it, but I’ve never tried it. What I’ve heard is that you’ll need to punch the dough down within a couple hours of putting it in the fridge and every 24 hours after that. It should last for 48 hours.

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